bison brisket

Beer-Braised Bison Brisket.

Prep time:
Cook time:


It may seem a little old-fashioned but we still think Sunday Dinner is the most important meal of the week. It’s a great time to sit down with family or friends and enjoy a delicious, healthy dish together before the week pulls us in a million different directions. So rather than dread Sunday night, we look forward to it! Especially when we’ve got this beer-braised bison brisket simmering in the oven. And the best part? Leftovers for lunch on Monday!


If you don’t have any grassfed bison brisket on hand, well, we can probably help you find some. (Wink, wink.)  Click here to order some now. It won’t get there in time for tonight’s dinner but at least you’ll be prepared for next week! Remember to post and tag a photo of your creation with @thehonestbison and #thehonestbison before you devour it…if you can wait that long.


Beer-Braised Bison Brisket

1 tbsp black peppercorns

1 tbsp salt – (We love the Infused Black Pepper Salt from Jacobsen Salt Company)

1/2 tsp dried thyme

1 bay leaf

3 to 5 lbs grass-fed bison brisket

3 tbsp olive oil

1-2 bottles dark beer – (We used Dogfish Head’s Raison d’Etre)

2-4 cups bison (or beef) stock – (Try our bison bone broth recipe)

1 tbsp horseradish

2 cloves garlic, minced

2 med carrots, peeled and cut into 2-inch pieces

2 md parsnips, peeled and cut into 2-inch pieces

2 md turnips or sweet potatoes, peeled and cut into wedges

1 lg onion, cut into wedges



1. Preheat oven to 250 degrees. Sprinkle brisket with 1/2 tsp of salt and 1/2 tsp the pepper.

2. Heat oil in a heavy roasting pan or Dutch oven over medium-high heat. When the oil is shimmery, add the brisket and brown well on all sides.

3. Add carrots, parsnips, turnips/potatoes, and onion to the Dutch oven, over and around the bison. Combine 1 bottle (12 oz) beer and 2 cups stock, horseradish, garlic, thyme, the remaining 1 tsp salt, and the remaining 1/4 tsp pepper in a medium bowl; pour over brisket. Add more beer and stock to come halfway up the side of the brisket.

4. Cover and cook for 6 hours.

5. Transfer brisket to a cutting board. Slice across the grain; arrange on a serving platter with a slotted spoon. Transfer vegetables to the platter, reserving the cooking liquid. Strain the cooking liquid and serve it as a gravy with the brisket and vegetables.

6. Enjoy!